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Marinated Tomatoes

Prep time 10 mins
Chill time 4 hrs
Stand time 30 mins
Yield Makes 6 to 8 servings
Once you have enjoyed all of the tomatoes, transform the leftover marinade into a quick and fresh vinaigrette by adding 1/4 teaspoon Dijon mustard.


  • 3/4 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon sugar
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons seasoned salt
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 10 plum tomatoes (about 2 1/2 pounds)

How to Make It

  1. Combine vegetable oil and next 7 ingredients in a large zip-top plastic freezer bag.

  2. Core and cut each tomato into 4 wedges; add to marinade in plastic bag. Seal and shake to coat tomato wedges. Chill 4 hours; let stand 30 minutes at room temperature before serving. Serve with a slotted spoon.

Paula Deen & Friends: Living It Up, Southern Style